For a quarter of a century, Cherry Street Fish Market in Danvers has been a cornerstone of the North Shore, providing residents with top-quality seafood and a commitment to community. When Darryl Parker took ownership 25 years ago, his vision was simple yet ambitious: to establish the best fish market on the North Shore. Looking back, it’s clear that Cherry Street Fish Danvers has not only met but exceeded this goal, evolving into a beloved local institution renowned for its fresh catches and dedication to customer satisfaction.
From Humble Beginnings to North Shore Staple
Darryl Parker’s journey with Cherry Street Fish Market began in January 1983 when he purchased the business from Noreen and John Doyle. Reflecting on those early days, Parker recalls the ambition he set forth in an interview, aiming for North Shore seafood supremacy. Initially operating from a modest 6-foot display case, the market quickly outgrew its original Cherry Street location. “I didn’t know if I was going to make it,” Parker admitted, remembering the leap of faith. However, his dedication and quality offerings resonated with the community, and in the first year alone, business doubled. This growth necessitated a move to a larger space on Hobart Street in 1994, a location that could accommodate a significantly expanded operation. Today, Cherry Street Fish Danvers boasts 20 feet of display cases and two self-serve prepared food sections, a far cry from its initial setup, showcasing its remarkable expansion over the years.
In the early days, the inventory focused on staples like haddock and schrod (always cod at Cherry Street), along with seasonal favorites such as mackerel, flounder, sole, halibut, swordfish, and scallops. Sourcing was a personal endeavor, with Parker himself making daily trips to Gloucester and Boston to procure the freshest catches. This commitment to quality sourcing remains a hallmark of Cherry Street Fish Danvers. Today, while Parker still handles the Boston route to tap into its global seafood diversity, Lyle Smith manages the daily run to Cape Ann, ensuring a consistent supply of locally sourced fish fresh off the boats from fishing grounds like the Grand Banks.
Unmatched Freshness and Variety
The Boston Fish Market’s significance as a global seafood hub allows Cherry Street Fish Danvers to offer an impressive variety that goes beyond local catches. “Boston is a huge center; fish comes from all over the world,” Parker explains. This access allows the market to provide customers with seafood that is in season globally, even if it’s not locally available. On any given day, customers might find salmon from Canada, Arctic char from Iceland, scallops from Canada, swordfish from Uruguay or Australia, sea bass from Chile, and tuna from the Caribbean or Puerto Rico. Parker emphasizes the surprising reality of international seafood freshness: “I can get fish from Australia fresher than from Gloucester” due to modern freight and sourcing networks. Despite this global reach and the availability of 20 to 30 different products daily, haddock remains a constant and customer favorite at Cherry Street Fish Danvers.
“It’s still the most popular,” Parker states, highlighting the enduring appeal of haddock. “We sell tons of haddock. People think I’m wholesaling it, we sell so much retail.” While haddock reigns supreme, sole also sees a surge in popularity, especially on Fridays, traditionally the busiest day for fish sales. Salmon has also carved out a significant customer base. Parker recalls introducing farm-raised salmon to customers through taste tests, which quickly converted many to this now-popular choice. Initially, salmon steaks were preferred, but today, filets have become the dominant request. And of course, no seafood market is complete without lobster, a staple at Cherry Street Fish Danvers, kept fresh in tanks and seeing peak demand on holidays like Father’s Day, Fourth of July, New Year’s Eve, Valentine’s Day, and Mother’s Day.
More Than Just Fresh Fish
Cherry Street Fish Danvers has expanded its offerings beyond fresh fish to include a wide array of prepared foods, further solidifying its position as a one-stop seafood destination. Customers rave about Parker’s famous chowders and bisque, along with convenient and delicious options like haddock, lobster, and crabmeat pies, stuffed clams, bake-stuffed shrimp, and bake-stuffed lobster. For a quick and satisfying meal, lobster and crabmeat rolls, always made with fresh, never-frozen seafood, are readily available. The market also caters to special occasions and gatherings with party items like bacon-wrapped scallops, a signature specialty, and a variety of shrimp for shrimp cocktails. This diversification demonstrates Cherry Street Fish Danvers’ commitment to meeting the evolving needs and preferences of its customer base.
A Community Focused Business
Darryl Parker’s roots in Danvers run deep. A Danvers native and Danvers High School alumnus from the Class of 1970, Parker’s connection to the water began in childhood, swimming, playing, and fishing recreationally, and even offshore lobstering with his brother. His adventurous spirit led him to Alaska in 1978, seeking opportunity in the King Crab fishing industry. “It was the most dangerous job in the world at the time,” Parker recounts, acknowledging the risks undertaken for financial reward during a period of limited job prospects. After four demanding seasons in Alaska, and marrying Kathy DeLuca of Danvers in 1982, Parker decided to return to his hometown and embark on a new chapter, leading him to acquire Cherry Street Fish Market in 1983.
Family has been integral to the success of Cherry Street Fish Danvers. Darryl and Kathy Parker raised three children – Shannon, Kristin, and Janelle – while building their business. Kathy remains involved with bookkeeping, and in the early years, her parents, Mary and the late Carmen DeLuca, along with Darryl’s sisters Marlene Oster and Jeannine Fitzgerald, and his brother, Glenn Parker, all contributed to the market’s operations. Beyond family, Parker takes immense pride in the “hundreds of kids” who have worked at Cherry Street Fish Danvers over the years, many returning during college breaks. He emphasizes the market as a place where young people learn a strong work ethic and responsibility, noting with pride that his alumni include professionals in diverse fields like medicine, architecture, teaching, and nursing. Parker’s commitment extends to the wider community through donations to schools, sports teams, and individuals in need, reflecting a deep sense of local responsibility. Furthermore, Cherry Street Fish Danvers is mindful of environmental impact, recycling fish waste into lobster bait and fertilizer, showcasing a holistic approach to business that values both community and sustainability.
Cherry Street Fish Danvers stands as a testament to Darryl Parker’s vision, hard work, and commitment to quality and community. From its modest beginnings to its current status as a North Shore institution, the market has consistently provided fresh, high-quality seafood and exceptional customer service. For 25 years, Cherry Street Fish Danvers has been more than just a fish market; it’s a vital part of the Danvers community and a destination for seafood lovers throughout the region.
